Key Learning Outcomes
1-Being able to use software and hardware in the field of Hotel Management with the knowledge of the use of Basic Computer. Having skill at a level for correspondance, preparing of basic schedules, Vocational presentations and using Office programmes. Being informed on automation systems of Front Office, Housekeeping , Food and Beverage Departments and having the skill to use one of these software at least.
2-Being informed on the management of Food-Beverage service.Applying any kind of technical information and skill on food-beverage service.Being equipped with the information of organizing banquet and protocol organizations,having information and skill on cuisine techniques and services, having technical information and food production skill on industrial food production.
3-Having consciousness and information on the principles of Atatürk and History of Revolution, and history and touristic places of Turkey.
4-Having general information and skill about tourism marketing, travel agencies, tour operating, congress, fair and meeting organizations.
5-Having general information on the accountancy of general accountancy and accommodation enteprises accountancy. Having financial information and skill to make analysis of tourism enterprises activities. Having information on preparing standard recipes of Food- Beverage Enterprises and accounting their costs.
6-Having general information on tourism sector, basic concepts related to the sector, accommodation executives, food- beverage executives and other tourism enterprises.
7-Having information on design of Hotel Managements and rooms. Having information about the department of Hoesekeeping in Hotel Managements and grasping the mechanism of management. Knowing all processes in Front Office Department and being able to apply these processes with an automation programme. Having information and skill about Housekeeping .Having applied information about cleanliness, hygiene and order of hotel and rooms. Having information about the marketing of services emerging as a result of the activities above.
8-Having information on general nourishment principles, nourishment technology, knowing about storing methods of food,hygiene and sanitation in tourism enterprises and refectories and applying hygienic rules.
9-Having information to grasp relations providing integration among Hotel Enterprises activities and other fields of tourism sector.
10-Having the consciousness of social, scientific and vocational ethic values. Having the competency of communication with specialists in other fields by owning leadership features.
11-Knowing a basic degree of foreign language, being able to talk English at a level to understand each other, knowing a second language at a level to understand conversations which is a need of the sector.Grasping international terms and idioms used in tourism sector, etc.
12-Owning the competency for Turkish written and verbal communication, conveying information and thoughts to the others . Having the skills of cogency, critical thinking, producing alternative solutions and analysing information.